pad thai

Pad Thai at Home

by Anne Maxfield on April 29, 2019

Accidental Locavore Pad Thai PlatedI’ve always like Pad Thai, but never really thought about making it myself until I saw this recipe on David Lebovitz’s website. It feeds 2 but if you get greedy, you might want to double the recipe. Just saying.

Pad Thai

  • 4 ounces dried thin, flat rice noodles
  • 1/4 cup fish sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons tamarind paste
  • 3 tablespoons vegetable oil
  • 12 medium raw shrimp, peeled and deveined, with tails on (preferably)
  • 2 tablespoons minced shallots
  • 1 large garlic clove, peeled and minced
  • 2 eggs, beaten together in a small bowl
  • 1 1/2 cups bean sprouts
  • 3 ounces firm tofu
  • 3 scallions (just the green parts), cut into 1 1/2“pieces
  • 1/4 cup roasted peanuts, coarsely chopped, plus an additional 2-3 tablespoons (chopped) for garnish
  • Lime wedges, for garnish
  • Sriracha, optional to taste

Accidental Locavore Pad Thai CookingBring a saucepan of water to a boil. Turn off the heat and add the noodles. Let the noodles sit in the water for 5 minutes, stirring them a few times as they sit. Drain the noodles and rinse well under cold running water, separating the noodles with your fingers, and set aside.

Mix the fish sauce, palm sugar, and tamarind paste in a small bowl. Set aside.

Heat 1 tablespoon of the oil in a wok or large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until they’re just about cooked through, about 2 minutes. Remove the shrimp from the wok or skillet and set aside.

Heat the remaining 2 tablespoons of oil in the wok or skillet and add the shallots and garlic. Stir until fragrant, about 30 seconds to 1 minute, then add the cooked noodles and fish sauce mixture. Cook for about 1 minute, stirring, until everything is well combined.

Push the noodles to the side of the wok or skillet and add the eggs to the pan. Cook, stirring frequently, until they start to set, about 30 seconds, then add the cooked shrimp, 1 cup of the bean sprouts, the tofu, scallions, and 1/4 cup peanuts. Continue to cook, stirring, until everything is well combined and heated through, about 30 seconds. If the mixture looks a little dry (the noodles should be slicked with sauce with some extra floating around), add a tablespoon or so of water or chicken stock.

Transfer to a serving plate. Serve sprinkled with the remaining bean sprouts, peanuts, lime and Sriracha and enjoy! 

My verdict: This was so good (and easy) we made it twice in 3 days! Frank gave it his highest rating “you can make this any time”. It really does only make enough for 2 people, so you might want to up all the quantities a bit, because you’re going to want more.

I added the Sriracha as optional, but we always end up squirting it on any batch of Pad Thai we’ve ever had.

The second time I made it, I used some thinly sliced pork cutlets that I marinated in some Chinese garlic sauce I found in the fridge and it was just as good as the shrimp version.

Both times I only used one tablespoon of vegetable oil and it was fine. If you need more to sauté the shallots and garlic, add it, but I didn’t need to.

There weren’t any bean sprouts in the store, so neither of the batches I made had them and it was fine without them. The peanuts are good, giving it a nice crunch so keep them in, but this recipe like fried rice, can be made with whatever you like and will still be good.

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Exploding Watermelon and Other Farm Box Adventures

by Anne Maxfield on September 16, 2011

Accidental Locavore Farm Box September

Nothing like an exploding watermelon to get your day off to an interesting start! The Accidental Locavore was starting to cut up a watermelon from the latest farm box because there was a soft spot on it, when suddenly…splat! Not sure what caused it, but suddenly there was watermelon juice and guts all over the kitchen floor. What a mess! Thank goodness it was seedless, or we would have been chasing those slippery seeds down. Too bad, because the one we had the week before was golden and luscious!

Spaghetti squash made an appearance this week and I’m working on a pad thai version, using the squash instead of rice noodles. In the meantime, here’s a recipe using it with some of the beautiful eggplants and what looks to be the last of my basil.

For dinner with the Charcutepalooza pâte, the Locavore served a plate of perfect tomatoes with burrata, olive oil and basil. Thanks to my friends Lisa and Ellen in San Francisco for making me a burrata fiend! If you haven’t tried it, seek it out. It’s mozzarella with a cream center. Think mozzarella Twinkie, but oh so much better!

Since we were starting to get overrun with corn, I shucked a bunch of it and froze the kernels and cobs for a future chowder. People always make it seem like a big deal to cut the corn kernels, but all it takes is a good sharp knife, and since my kitchen floor was already trashed…The Locavore has an advance copy of Bobby Flay’s new cookbook and can’t wait to try his Roasted Corn Soup, among other goodies from Bar Americain. 

Accdiental Locavore Purple Cabbage LeavesMy cousin Ellen is coming for the weekend, so if we’re not busy canning, she’ll be a good guinea pig for Dorie Greenspan’s Pumpkin Stuffed With Everything Good, and since the Locavore is going to an event at the James Beard House with her next week, it will be a good use of the red kabocha squash from the farm box. I also made a batch of stuffed cabbage with the beautiful purple cabbage and the rest of it will probably make coleslaw for the tennis players this weekend.

I’ll report back on all the goodies and the Dorie Greenspan event next week. Stay tuned.

 

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